This old-fasioned pumpkin pie filling is perfect in the fall. Make your own pie shells, or buy shells from our pastry bakery in the freezer case.
Ingredients:
- 2 cups of pumpkin pulp purée from a sugar pumpkin or from canned pumpkin purée
- 1 12 oz. can of evaporated milk
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 1/2 tsp salt
- 2 eggs
- 2 tsp of cinnamon
- 1 tsp ground ginger
- 1 tsp allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/2 tsp lemon zest
Directions:
1) Preheat oven to 425°F.
2) Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in milk. Whisk all together until well incorporated.
3) Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
4) Cool on a wire rack for 2 hours.
Serve with whipped cream. Serves 8.